bruschetta with hummus

bruschetta with hummus
  • 1 (14 ounce) can garbanzo beans, drained
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon chopped fresh garlic
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 1/4 cup butter, softened
  • 12 slices ciabatta bread
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 24 slices roma (plum) tomatoes
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder


  1. For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
  2. Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
  3. To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.

10/24/2019
bruschetta with hummus, recipe PT15M PT1H 5 455 calories

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